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Chicken Pasta Casserole

 Chicken Pasta Casserole
Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
6 ServingsPrep: 25 min. + chilling Bake: 55 min.


  • 5 cups uncooked egg noodles
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon garlic powder
  • 1-1/4 teaspoons pepper, divided
  • 1 pound chicken tenderloins
  • 1 medium onion, sliced
  • 2 celery ribs, chopped
  • 3 tablespoons butter
  • 1-3/4 cups half-and-half cream, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried parsley flakes


  • Cook noodles according to package directions. Meanwhile, in a large
  • bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon
  • pepper; set aside. Drain noodles and rinse in cold water; add to egg
  • mixture. Set aside.
  • In a large skillet, cook the chicken, onion, celery and remaining
  • pepper in butter over medium heat for 12-15 minutes or until chicken
  • is no longer pink. Stir in 1/2 cup cream; heat through.
  • In a greased 13-in. x 9-in. baking dish, layer half of the noodle

2 of 2

Chicken Pasta Casserole (continued)

Directions (continued)

  • mixture, chicken mixture and mozzarella cheese. Repeat layers.
  • Combine the soup, wine, parsley and remaining cream; pour over top.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake
  • at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes
  • longer or until bubbly and cheese is melted.
  • Or before refrigerating, cover and freeze casserole for up to 3
  • months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Bake according to
  • directions. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 546 calories, 26 g fat (15 g saturated fat), 186 mg cholesterol, 780 mg sodium, 35 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.